Getting the proper nutrients while having a tasty meal can sometimes seem challenging, or maybe even boring. I find that sneaking in added veggies or greens into a family favorite meal can be the best way to get those nutrients into the ones we love.
When it comes to leafy greens I always try to sneak in a salad with my meal or add in some chopped spinach whenever I can. Spinach is typically my go-to green, hearty and tasty. For some reason I’ve always had a liking for spinach, even as a child. (Maybe it was all of those episodes of Popeye).
But when it comes to other leafy greens, like kale, they just kind of make me go, blah. I know, not the best reaction, but I’d honestly rather eat a bag of spinach. Maybe there is something about those big green stems covered in curly thick leaves that makes me feel more like I’m out in the wild than getting ready to make a tasty meal.
So I figure tricking my mind and transforming this kale into something I already know and love is going to get me to become more acquainted with this nutritious leafy green and also deceive the others into eating something healthy. Yes, I enjoy feeding transformed food to others and not telling them they are getting added benefits and nutrients with their meal. If I were a villain this would probably be my forte, muahahahaha.
Oh, sorry, back to reality. This recipe is simple, easy and perfect for a quick weeknight meal. You can, of course, add or substitute anything you’d like, such as chicken for protein or broccoli instead of tomatoes and. of course, whole wheat pasta will work too. The pesto can be kept for up to a week or more in the fridge. Just be sure to keep it in an airtight container with a piece of plastic wrap or parchment paper directly on top of the pesto; that will prevent it from oxidizing and turning brown.
Kale Pesto Pasta with Cherry Tomatoes
Yield: 2 cups
Ingredients:
2 cups kale, torn and stems removed
1 cup Fresh basil leaves
1/4 Toasted walnuts
4 Garlic cloves
1/2 cup Parmesan cheese, grated
1/4 Extra virgin olive oil
Salt & Pepper
1 lb Small pasta shells, cooked
1 pint Cherry tomatoes, halved
• In the bowl of a food processor add the kale leaves, basil and a pinch of salt. Pulse approximately 10 times until the leaves begin to break down. Add in the garlic cloves and walnuts, pulse until broken down. Add in the cheese and turn on low speed. Drizzle in the oil with the motor running. Taste for seasoning. Add more olive oil if desired.
• Toss the pesto, spoonfuls at a time, with the cooked pasta and tomatoes. Add as much pesto as desired. Sprinkle with more Parmesan and serve immediately.
Kayleigh Van Vliet Baig was born and raised in Riverhead, where she lives with her husband Tahir and their two dogs.
Kayleigh is in her third season as Sous Chef ata private kitchen in Southampton. Not only is she second in command but her main focus is on creating, preparing and executing cold dishes such as salads, hors d’œuvres, appetizers, canapés, pâtés and terrines. Kayleigh has been in the culinary industry for the last 15 years, working her way up in kitchens on the East End. She also is a personal chef.
Look for In the Kitchen with Kayleigh every Saturday on SoutholdLOCAL.com.
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